It's been surprisingly warm here in Oklahoma, but last week we had a cold day so I made me and the kids hot chocolate after school. I forgot how much we love hot chocolate!
To make my hot chocolate extra creamy I use SO Delicious coconut creamer - I always have some in the fridge, it's a must have around my house! If you don't have coconut creamer, which I really really hope isn't the case, feel free to sub in more milk.
This is just a basic hot chocolate recipe that I've been making for several years now, but here are a few variations if you want to make life more exciting:
Orange Hot Chocolate: Add some orange slices and 3 or 4 strips of orange rind to the milk before heating. Remove orange slices, but not peel, before serving. Garnish with orange rind.
Mint Hot Chocolate: Add a few drops of mint extract into each mug before serving.
Mexican Hot Chocolate: Add in 1/2 - 1 Tbsp. cinnamon and 1/4 tsp. chili powder to milk before heating. (Everyone likes different levels of heat, so adjust cinnamon and chili powder to taste)
*You may also like this vegan hot chocolate from The Tasty Alternative
- 1 C Milk Alternative, I used coconut milk
- 1 C SO Delicious Coconut Milk Creamer, original
- 1/2 C Semi-Sweet Chocolate Chips
- 1 Tsp. Honey, optional
1. Pour the milk and coconut creamer into a small saucepan. Warm over medium-low heat, then stir in the chocolate chips.
2. Stir until melted (there may still be small particles of chocolate chips, I love that!). Add more milk if it's too sweet or honey to sweeten.
3. Serve with coconut whipped cream if desired.
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